Identifying healthier foods that your family deserves,
and your kids will love!
Identifying healthier foods that your family deserves,
and your kids will love!
Pumpkin muffins with the goodness of whole grains and honey. As they bake, your home will fill with aromas of fall...pumpkin and spices! Mmmmmm!
375 degrees F
2 Large mixing bowls, muffin pan, muffin liners
20 minutes
18-22 minutes
Makes 12 regular sized muffins
1/2 cup Organic Raw Honey, by Wholesome Sweeteners
1/4 cup applesauce, unsweetened
2 eggs (free range if possible)
1 1/2 cup cooked pumpkin puree (15 oz can pumpkin, not pumpkin pie mix!)
1/4 cup milk or milk alternative (organic if possible)
1/2 tsp vanilla extract
Mix in large mixing bowl, blend well. Set aside.1 cup whole wheat flour
1 cup old-fashioned rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
Whisk together dry ingredients in separate mixing bowl. Add to the pumpkin mix. Stir just until moistened. Fill lined muffin tins almost to the top (they don't rise much so don't worry about over-filling). Bake about 18-22 minutes. Insert a toothpick in the center of one, if it comes out clean they're done!
Make mini muffins! Replace applesauce with mashed ripe banana. To cut back on the added sugar, Sharon recommends using just 1/4 cup honey. Add 1/2 cup chopped walnuts or your family's favorite nut. Don't have all the spices? Just use 1 1/2 tsp pumpkin pie spice. No pumpkin pie spice? Add a dash of ginger and nutmeg along with the cinnamon and cloves. Replace whole wheat flour with gluten-free baking mix or another whole grain such as spelt. These are delicious warm with a glass of almond milk!
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